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Bhuna Murg Masala

Bhuna Murg is a dry chicken curry smeared in onion tomato base with fresh fragrance of ginger, garlic and bhuna masala and the Indian spices. 

'Bhuna' refers to a technique in cooking in which the onions, tomatoes & meat are seared on a high flame. Bhuna masala curries are usually a dry curry with a thicker masala & no gravy. What gives this dish the reddish hue is the Kashmiri Red Pepper powder. What I love about this dish is that its a no fuss recipe, but ensures maximum flavor!



This recipe is sure to get you some compliments. So try it now!

Ingredients

Onions - 2 (chopped)
Tomatoes - 2 (pureed)
Ginger Garlic Paste - 2 tsp
Chicken (Bone In) - 800 gms
Yogurt - 1 tsp
Coriander Powder (Dhaniya Powder) - 1 tsp
Turmeric Powder (Haldi) - 1 tsp
Kashmiri Red Pepper Powder - 1 tsp
Roasted Cumin Powder (Bhuna Jeera) - 1 tsp
Dried Fenugreek leaves (Kasuri Methi) - 1 tsp
Cumin Seeds (Jeera) - 1 tsp
Salt - As per taste
Sugar - 1/2 tsp
Cloves - 5
Bay leaf - 2
Black peppercorns - 8
Green cardamoms - 4
Cinnamon Stick
Garam Masala - 1 tsp
Ghee - 4 tsp
Water

Procedure

1. Wash the chicken thoroughly & marinade it by adding Yogurt, Coriander Powder, Turmeric Powder, Kashmiri Red Pepper Powder, Roasted Cumin Powder, Ginger Garlic Paste (1 tsp) and salt and refrigerate for 30 - 60 minutes.

2. In a pan, dry roast the cloves, black peppercorns, green cardamoms and cinnamon stick till you smell the aroma of these spices.

3. Now remove the spices and in the same pan add ghee and put Bay leafs and Cumin seeds. Once the seeds start spluttering, add ginger garlic paste and saute well.

4. Add chopped onions and roast till they turn translucent. Now add tomato puree and let it get absorbed well. 

5. Add the marinated chicken and mix it well so that the masala mixes well with the chicken pieces.

6. Add 1/2 cup water and roast it on high flame. Keep tossing it well. Add additional salt if required and 1/2 tsp sugar in the mixture.

7. Now cover the lid & let the chicken & masala roast for good 30 minutes on a low flame.

8. Add Garam masala & Fenugreek leaves and let it roast on high flame for 5-7 minutes. Roast well so that the gravy disappears and there is a thick masala around the chicken. 

9. The Bhuna Murg is ready to be served. 



I usually enjoy eating Bhuna Murg with Lachha Parantha. You can take your pick! 

If you are looking for another chicken recipe, check here for a healthier version of Butter Chicken.   

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